Natto
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Anonymous
| Anyone else eating natto regularly? I was a little bit intimidated at first to try it, but it really is quite benign with some rice and little bit of soy. I've been eating it regularly for breakfast or lunch and have seen my BP drop a few points. It is a great super food that is satiating on a few calories. How else should I be preparing? I know the traditional way is to include mustard, but I hate mustard of all kinds. |
Anonymous
|
Ugh. You are courageous. My father and cousin love natto, and delight in eating it as close to me as possible (without mustard - just as is, or maybe with a bit of soy sauce or furikake). I find the stink is worse than the taste, like cheeses and durian, but I still can't do it. My cousin hates pungent cheese, though, and I love them. There's no accounting for tastes! 
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Anonymous
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Snot-o. Like the bottom of a dumpster.
But I love it! |
Anonymous
| Kimchi, eggs and rice |
Anonymous
| If you don't like mustard, how about a few drops of Sriracha or other hot sauce? |
Anonymous
| I can only eat it if I can’t smell it. It makes good gyoza, though. |
Anonymous
| I love natto. It's really good with mayo, either wrapped in bread or straight from the spoon if you can handle the strands. It depends on the brand, though. Some have a really nice coffee undertaste. I get Japanese natto, not Korean natto if that matters. |
Anonymous
PP again. Add a small amount of mayo then stir like crazy until it gets really sticky. |
Anonymous
| Natto sandwiches? wow. |
Anonymous
|
I love natto! I know it's supposed to be absolutely disgusting, and both the smell and the texture don't do a lot to contradict that, but I just love it.
I used to get it from the Japanese grocery/space travel agency on U Street when I lived in DC. |